19 Delicious Thanksgiving Leftovers Recipes Creative

Believe it or not, the best part of Thanksgiving might just be the aftermath—those glorious leftovers waiting to be transformed into something even more delicious! Whether you’re in the mood for quick dinners, seasonal favorites, or just some good old comfort food, we’ve got 19 creative recipes that’ll make you look at your leftovers in a whole new light. Ready to give them a second life? Let’s dive in!

Turkey and Stuffing Casserole

Yearning for a dish that encapsulates the essence of Thanksgiving in every bite? This Turkey and Stuffing Casserole marries succulent, slow-roasted turkey with a herbaceous, buttery stuffing, all enveloped in a velvety blanket of homemade gravy.

Ingredients

• 3 cups shredded, slow-roasted turkey breast
• 4 cups day-old artisan bread, cubed
• 1/2 cup unsalted butter, melted
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/2 cup celery, finely diced
• 1/2 cup carrots, finely diced
• 1 tbsp fresh sage, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups homemade turkey stock
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, combine the cubed artisan bread, melted butter, shallots, garlic, celery, carrots, sage, thyme, salt, and pepper. Toss until the bread is evenly coated.
3. Spread the bread mixture evenly in the prepared baking dish. Pour the homemade turkey stock over the bread mixture, ensuring it is moistened throughout.
4. In a separate bowl, whisk together the lightly beaten eggs and heavy cream. Gently fold in the shredded turkey until evenly coated.
5. Layer the turkey mixture over the bread mixture in the baking dish, pressing down lightly to ensure even distribution.
6. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling.
7. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the texture to set.

The casserole emerges from the oven with a golden, crispy top that gives way to a moist, flavorful interior. Serve it alongside a crisp green salad dressed with a tart vinaigrette to cut through the richness, or spoon it over a bed of roasted root vegetables for a hearty, autumnal meal.

Leftover Turkey Pot Pie

Kickstart your culinary creativity with a dish that transforms humble leftovers into a masterpiece of comfort and elegance. This Leftover Turkey Pot Pie is a testament to the art of reinvention, blending succulent turkey with a medley of vibrant vegetables, all encased in a flaky, golden crust.

Ingredients

• 2 cups shredded leftover turkey, preferably dark meat for richness
• 1 cup diced carrots, blanched to tender-crisp perfection
• 1 cup frozen peas, thawed to preserve their sweet burst
• 1/2 cup unsalted butter, for a velvety roux base
• 1/3 cup all-purpose flour, to thicken the filling gracefully
• 1 1/2 cups whole milk, warmed to prevent curdling
• 1 cup chicken stock, homemade for depth of flavor
• 1 tsp fresh thyme leaves, for an aromatic lift
• 1 sheet puff pastry, thawed to room temperature for easy handling
• 1 large egg, lightly beaten with 1 tbsp water, for a glossy finish

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly crisp crust.
2. In a large skillet, melt the unsalted butter over medium heat until it foams slightly, indicating it’s ready for the flour.
3. Whisk in the all-purpose flour vigorously to create a smooth roux, cooking for 2 minutes until it turns a pale golden hue.
4. Gradually pour in the warmed whole milk and chicken stock, whisking constantly to avoid lumps, until the mixture thickens to a velvety consistency.
5. Stir in the shredded leftover turkey, blanched diced carrots, thawed peas, and fresh thyme leaves, ensuring every ingredient is evenly coated in the sauce.
6. Transfer the filling to a 9-inch pie dish, smoothing the top with a spatula for an even layer.
7. Drape the thawed puff pastry over the filling, trimming any excess and crimping the edges decoratively to seal.
8. Brush the pastry with the beaten egg wash, which will give it a beautiful golden sheen as it bakes.
9. Cut a few small slits in the pastry to allow steam to escape, preventing a soggy bottom.
10. Bake for 25-30 minutes, or until the pastry is puffed and deeply golden, and the filling is bubbling around the edges.

Zesty and comforting, this pot pie boasts a flaky crust that shatters to reveal a creamy, herb-infused filling, with the turkey and vegetables offering a delightful contrast in textures. Serve it straight from the oven, perhaps with a side of cranberry sauce for a touch of sweetness that complements the savory depth of the pie.

Thanksgiving Leftover Tacos

Elevate your post-Thanksgiving dining experience with these ingeniously crafted Thanksgiving Leftover Tacos, a harmonious blend of tradition and innovation that transforms your holiday remnants into a culinary masterpiece.

Ingredients

• 2 cups shredded roasted turkey, preferably dark meat for moisture
• 1 cup cranberry sauce, whole berry preferred for texture
• 1/2 cup mashed potatoes, whipped to a smooth consistency
• 1/4 cup gravy, preferably homemade and rich in flavor
• 1/2 cup stuffing, crumbled for easy assembly
• 8 small flour tortillas, warmed to enhance pliability
• 2 tbsp clarified butter, for toasting
• 1/4 cup fresh parsley, finely chopped for garnish

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of clarified butter, ensuring the surface is evenly coated.
2. Place the shredded turkey in the skillet, heating for 3-4 minutes until warmed through, stirring occasionally to prevent drying.
3. In a separate small saucepan, gently warm the gravy over low heat for 2-3 minutes, stirring constantly to maintain a smooth consistency.
4. Warm the mashed potatoes in a microwave-safe bowl for 1 minute, covered, to retain moisture.
5. Heat another skillet over medium heat, add the remaining clarified butter, and lightly toast the flour tortillas for 30 seconds on each side until golden spots appear.
6. Assemble the tacos by layering mashed potatoes, turkey, stuffing, and cranberry sauce on each tortilla, finishing with a drizzle of warm gravy.
7. Garnish with fresh parsley for a burst of color and freshness.

Yield tacos with a delightful contrast of textures, from the creamy mashed potatoes to the crisp-edged tortillas, and a flavor profile that sings of Thanksgiving. Consider serving with a side of pickled vegetables for an added tangy dimension.

Turkey Cranberry Sandwich

Few dishes evoke the warmth and nostalgia of the holiday season quite like the Turkey Cranberry Sandwich, a harmonious blend of succulent poultry and tart berries encased in the comforting embrace of artisanal bread. This culinary masterpiece, with its layers of texture and flavor, is a testament to the elegance of simplicity, offering a delightful experience that transcends the ordinary.

Ingredients

• 1 cup roasted turkey breast, thinly sliced
• 1/2 cup cranberry sauce, homemade or high-quality store-bought
• 4 slices sourdough bread, lightly toasted
• 2 tbsp mayonnaise, preferably Duke’s
• 1 tbsp Dijon mustard
• 1/2 cup arugula, washed and dried
• 1/4 cup brie cheese, thinly sliced
• 1 tbsp unsalted butter, softened

Instructions

1. Spread 1 tbsp of mayonnaise evenly on one side of each sourdough bread slice.
2. On two slices, layer the thinly sliced roasted turkey breast, ensuring even coverage.
3. Dollop 1/4 cup of cranberry sauce over the turkey on each slice, spreading gently to avoid tearing the meat.
4. Arrange the brie cheese slices atop the cranberry sauce, allowing the cheese to slightly overlap for full coverage.
5. Scatter arugula over the brie, creating a light, even layer that adds a peppery crunch.
6. Drizzle Dijon mustard over the remaining two bread slices, then carefully invert onto the arugula to form sandwiches.
7. Heat a skillet over medium-low heat (300°F) and butter the outer sides of each sandwich.
8. Grill each sandwich for 3-4 minutes per side, or until the bread is golden brown and the cheese begins to melt.
9. Remove from heat and let rest for 1 minute before slicing diagonally for presentation.

The Turkey Cranberry Sandwich is a symphony of contrasts: the crisp exterior yielding to a moist, flavorful interior, with the tangy cranberry sauce cutting through the richness of the brie. Serve it with a side of sweet potato fries or a light autumn salad for a meal that celebrates the season’s bounty.

Stuffing Waffles with Gravy

Revered for its comforting embrace, the classic stuffing is reimagined in this innovative dish, where it meets the crisp edges of a waffle, all drenched in a velvety gravy that whispers of home.

Ingredients

• 2 cups day-old artisan bread, cubed
• 1/2 cup unsalted butter, clarified
• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 cup chicken stock, homemade preferred
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups whole milk
• 2 tbsp all-purpose flour
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your waffle iron to 375°F, ensuring it reaches the perfect temperature for a golden crust.
2. In a large skillet over medium heat, melt the clarified butter, then sauté the onion and celery until translucent, about 5 minutes.
3. Add the minced garlic, sage, and thyme, cooking for an additional minute until fragrant.
4. Combine the sautéed vegetables with the bread cubes in a large bowl, then gently fold in the chicken stock and beaten eggs until the mixture is moist but not soggy.
5. Season with sea salt and black pepper, then press the mixture into the preheated waffle iron, cooking for 5-7 minutes until deeply golden and crisp.
6. For the gravy, whisk together the milk and flour in a saucepan over medium heat, stirring constantly until thickened, about 5 minutes.
7. Finish the gravy with freshly grated nutmeg, adjusting the seasoning as needed for a balanced flavor profile.

Lusciously crisp on the outside with a tender, herb-infused center, these stuffing waffles are a textural delight. Serve them topped with the silky gravy for a dish that elevates the humble to the extraordinary, perfect for a brunch that demands attention.

Sweet Potato Pancakes

Captivating the palate with its harmonious blend of sweetness and earthiness, sweet potato pancakes offer a delightful twist on the classic breakfast staple. These golden, fluffy discs are not only a feast for the eyes but also a testament to the versatility of sweet potatoes in baking.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 cup mashed roasted sweet potato
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons pure maple syrup
• 2 tablespoons clarified butter, melted, plus extra for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, cinnamon, and nutmeg until well combined.
2. In a separate bowl, blend the mashed sweet potato, whole milk, lightly beaten egg, maple syrup, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure fluffy pancakes.
4. Heat a large non-stick skillet over medium heat and brush with a thin layer of clarified butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.

Heavenly in texture, these sweet potato pancakes boast a moist interior with a slightly crisp exterior, offering a perfect balance of flavors. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch, or pair with a dollop of whipped cinnamon cream for a decadent breakfast treat.

Turkey Vegetable Soup

Brimming with wholesome goodness, this Turkey Vegetable Soup is a harmonious blend of tender, slow-cooked turkey and a vibrant medley of garden-fresh vegetables, simmered to perfection in a rich, herb-infused broth. It’s a comforting yet sophisticated dish that promises to warm the soul and delight the palate with every spoonful.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 4 cups homemade turkey stock
• 2 cups shredded cooked turkey
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion, celery, and carrot to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic, fresh thyme leaves, and bay leaf. Cook for 1 minute, or until fragrant, to release the herbs’ essential oils.
4. Pour in the homemade turkey stock, bringing the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low and add the shredded cooked turkey, diced zucchini, and diced tomatoes. Simmer uncovered for 20 minutes, allowing the flavors to meld.
6. Season the soup with sea salt and freshly ground black pepper, adjusting to your preference.
7. Remove the bay leaf and discard. Stir in the chopped fresh parsley just before serving.

Just before serving, the soup should boast a velvety texture with chunks of tender turkey and crisp-tender vegetables. The broth is deeply flavorful, with a hint of earthiness from the thyme and a bright finish from the parsley. For an elegant touch, serve with a drizzle of high-quality olive oil and a sprinkle of microgreens on top.

Cranberry Sauce Muffins

Delightfully transforming the classic cranberry sauce into a breakfast staple, these muffins marry the tartness of cranberries with the comforting warmth of baked goods. Perfect for autumn mornings or holiday brunches, they offer a sophisticated twist on traditional flavors.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup homemade cranberry sauce
• 1 tbsp orange zest, finely grated

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, blend the melted butter, lightly beaten eggs, whole milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are acceptable for tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Using a teaspoon, dollop a small amount of cranberry sauce onto the center of each muffin, then swirl lightly with a toothpick for a marbled effect.
7. Sprinkle the tops with orange zest for a bright, citrusy note.
8. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Whisking together the tangy cranberry sauce with the rich, buttery batter creates a delightful contrast in every bite. Serve these muffins warm with a dollop of clotted cream or alongside a spiced chai latte for an indulgent treat.

Leftover Turkey Curry

Delightfully transforming the remnants of your holiday feast, this Leftover Turkey Curry marries the succulence of roasted turkey with the aromatic complexity of Indian spices, creating a dish that’s both comforting and exquisitely flavorful.

Ingredients

• 2 cups leftover roasted turkey, shredded
• 1 tablespoon clarified butter (ghee)
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk, full-fat
• 1 cup chicken stock, homemade preferred
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Sea salt, to precise taste

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion, sautéing until translucent and lightly golden, approximately 5 minutes, stirring occasionally to ensure even cooking.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant, being careful not to burn.
4. Whisk in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to unlock their full aroma.
5. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer over medium-low heat, allowing the flavors to meld for 10 minutes.
6. Add the shredded turkey to the skillet, stirring to coat evenly with the curry sauce, and simmer for an additional 5 minutes to warm through.
7. Finish with fresh lime juice and chopped cilantro, adjusting the sea salt to achieve a balanced flavor profile.

This Leftover Turkey Curry boasts a velvety texture and a harmonious blend of spices that elevate the humble turkey to new heights. Serve it over a bed of steamed basmati rice or with warm naan bread for a truly satisfying meal.

Thanksgiving Leftover Pizza

Captivating the essence of Thanksgiving in every bite, this Thanksgiving Leftover Pizza transforms your holiday remnants into a gourmet masterpiece. With a golden, crispy crust serving as the canvas, it’s a delightful fusion of tradition and innovation, perfect for those post-feast cravings.

Ingredients

• 1 pre-made pizza dough, rolled to 12-inch diameter
• 1/2 cup cranberry sauce, preferably whole berry
• 1 cup shredded roasted turkey, hand-pulled for texture
• 1/2 cup creamy mashed potatoes, chilled
• 1/4 cup rich turkey gravy, slightly thickened
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup fresh sage leaves, finely chopped
• 1 tbsp clarified butter, for brushing
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crisp crust.
2. Lightly brush the rolled-out pizza dough with clarified butter, focusing on the edges to achieve a golden finish.
3. Spread the cranberry sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Dot the surface with small spoonfuls of mashed potatoes, then drizzle with turkey gravy for moisture.
5. Distribute the shredded turkey evenly, followed by a generous sprinkle of cheddar cheese and chopped sage.
6. Season with freshly ground black pepper, then transfer the pizza onto the preheated stone or sheet.
7. Bake for 12-15 minutes, or until the crust is deeply golden and the cheese is bubbling.
8. Allow the pizza to rest for 5 minutes before slicing, ensuring the toppings set perfectly.

The Thanksgiving Leftover Pizza boasts a harmonious blend of sweet, savory, and herbal notes, with a contrast of textures from the crispy crust to the tender turkey. Serve it with a side of reheated stuffing for an extra dose of comfort, or a light arugula salad to balance the richness.

Turkey and Mashed Potato Croquettes

Zesty and comforting, these Turkey and Mashed Potato Croquettes are a delightful way to repurpose leftovers into a dish that’s both elegant and satisfying. With a golden, crispy exterior giving way to a creamy, flavorful interior, they’re a testament to the beauty of simple ingredients transformed.

Ingredients

• 2 cups leftover mashed potatoes, chilled
• 1 cup shredded cooked turkey
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 cups vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the chilled mashed potatoes, shredded turkey, Parmesan cheese, melted butter, and beaten egg until uniformly mixed.
2. Season the mixture with smoked paprika, black pepper, and sea salt, adjusting the spices to achieve a balanced flavor.
3. Using a 1/4 cup measure, portion the mixture into balls, then gently flatten into patties about 1/2 inch thick.
4. Place the flour, beaten egg, and panko breadcrumbs into three separate shallow dishes. Dredge each patty first in flour, then dip into the egg, and finally coat with breadcrumbs, ensuring an even layer.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F, using a candy thermometer for accuracy.
6. Fry the croquettes in batches, avoiding overcrowding, for 3-4 minutes per side or until deeply golden and crispy. Transfer to a paper towel-lined plate to drain.
7. For an extra crispy finish, place the fried croquettes on a baking sheet and bake in a preheated 375°F oven for 5 minutes.

Velvety on the inside with a satisfying crunch on the outside, these croquettes are a harmonious blend of textures and flavors. Serve them atop a bed of arugula with a drizzle of truffle oil for an elevated presentation, or alongside a tangy cranberry sauce for a festive twist.

Pumpkin Pie Smoothie

Unveiling the essence of autumn in a glass, our Pumpkin Pie Smoothie marries the rich, spiced flavors of the season with the creamy, indulgent texture of a classic dessert. Perfect for those crisp mornings or as a refined afternoon treat, this smoothie is a celebration of fall’s bounty.

Ingredients

• 1 cup pure pumpkin puree
• 1 cup unsweetened almond milk
• 1/2 cup vanilla Greek yogurt
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 cup ice cubes

Instructions

1. In a high-powered blender, combine the pumpkin puree, almond milk, Greek yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Blend on high for 30 seconds until the mixture is smooth and the spices are fully incorporated.
2. Add the ice cubes to the blender and pulse until the smoothie reaches a thick, creamy consistency. For a smoother texture, blend for an additional 15 seconds.
3. Pour the smoothie into chilled glasses immediately to preserve its cool, refreshing quality. Garnish with a light dusting of cinnamon or a dollop of whipped cream for an extra touch of elegance.

Every sip of this Pumpkin Pie Smoothie offers a velvety texture and a harmonious blend of warm spices, reminiscent of a slice of freshly baked pie. Serve it in a hollowed-out mini pumpkin for a festive presentation that’s sure to impress.

Turkey Quesadillas with Cranberry Salsa

Fusing the rustic charm of Thanksgiving leftovers with the zesty flair of Mexican cuisine, this dish transforms simple ingredients into a symphony of flavors. Perfect for a leisurely brunch or a sophisticated appetizer, it’s a testament to the art of reinvention.

Ingredients

• 2 cups shredded roasted turkey, preferably free-range
• 1 cup sharp white cheddar cheese, freshly grated
• 4 large flour tortillas, artisan-style
• 1/2 cup cranberry salsa (homemade or premium store-bought)
• 2 tbsp clarified butter
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. In a medium bowl, combine the shredded turkey, grated cheddar cheese, diced red onion, minced jalapeño, chopped cilantro, smoked paprika, and sea salt. Mix gently to ensure even distribution of ingredients.
2. Heat a large cast-iron skillet over medium heat (350°F) and brush lightly with clarified butter.
3. Lay one flour tortilla flat in the skillet. Evenly spread half of the turkey mixture over one half of the tortilla, then drizzle with 1/4 cup of cranberry salsa.
4. Fold the tortilla over the filling, pressing gently with a spatula. Cook for 3-4 minutes on each side, or until golden brown and the cheese has melted.
5. Repeat the process with the remaining tortilla and filling.
6. Transfer the quesadillas to a cutting board and let rest for 1 minute before slicing into wedges.

Each bite offers a delightful contrast between the crispy, buttery tortilla and the moist, flavorful filling, with the cranberry salsa adding a bright, tangy note. Elevate the presentation by serving on a slate board with a side of extra salsa for dipping, garnished with fresh cilantro sprigs.

Stuffing Stuffed Mushrooms

Gracefully bridging the gap between comfort food and elegant appetizers, these stuffing stuffed mushrooms are a harmonious blend of earthy flavors and rich, savory notes, perfect for impressing guests or elevating a weeknight dinner.

Ingredients

• 12 large cremini mushrooms, stems removed and finely chopped
• 2 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced celery
• 1 tsp minced fresh thyme
• 1 tsp minced fresh sage
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup day-old sourdough bread, cut into 1/4-inch cubes
• 1/4 cup chicken stock, warmed
• 1 pasture-raised egg, lightly beaten
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F and lightly grease a baking sheet with clarified butter.
2. In a medium skillet over medium heat, melt 1 tbsp clarified butter. Add the chopped mushroom stems, onion, and celery, sautéing until softened, about 5 minutes.
3. Stir in the thyme, sage, salt, and pepper, cooking for an additional minute to release the herbs’ aromas.
4. Transfer the mixture to a large bowl. Add the sourdough cubes, warmed chicken stock, beaten egg, and Parmesan cheese, mixing until the bread is evenly moistened.
5. Using a small spoon, generously fill each mushroom cap with the stuffing mixture, mounding slightly.
6. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining 1 tbsp clarified butter.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
8. Let cool for 5 minutes before serving to allow the flavors to meld.

Notably, these mushrooms boast a delightful contrast of textures—creamy interiors against a crisp, golden topping. For an extra touch of luxury, serve atop a swirl of butternut squash purée or alongside a crisp, green salad.

Leftover Turkey Salad

Whisking together the remnants of your holiday feast with a fresh, vibrant twist, this Leftover Turkey Salad transforms yesterday’s centerpiece into today’s culinary delight. Perfect for a light lunch or an elegant picnic, it’s a testament to the art of reinvention.

Ingredients

• 2 cups shredded leftover roasted turkey, preferably free-range
• 1/2 cup mayonnaise, ideally homemade or artisanal
• 1 tbsp Dijon mustard, smooth
• 1/4 cup finely diced celery
• 1/4 cup dried cranberries, unsweetened
• 1/4 cup toasted pecans, roughly chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 leaves butter lettuce, for serving

Instructions

1. In a large mixing bowl, combine the shredded turkey, mayonnaise, and Dijon mustard, stirring gently until the turkey is evenly coated.
2. Add the diced celery, dried cranberries, and toasted pecans to the bowl, folding them into the turkey mixture with care to maintain texture.
3. Drizzle the fresh lemon juice over the salad, then season with sea salt and freshly ground black pepper, tossing lightly to distribute the flavors evenly.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld, covering the bowl with plastic wrap to prevent drying.
5. Arrange the butter lettuce leaves on a serving platter, spooning the turkey salad atop the leaves for a elegant presentation.

Every bite of this Leftover Turkey Salad offers a harmonious blend of creamy, crunchy, and sweet, with the toasted pecans adding a delightful depth. Serve it nestled in butter lettuce cups for a touch of sophistication, or alongside crusty artisanal bread for a more hearty meal.

Sweet Potato and Turkey Hash

On a crisp morning, nothing satisfies quite like a hearty Sweet Potato and Turkey Hash, a dish that marries the earthy sweetness of root vegetables with the lean, savory notes of turkey, all brought together with a hint of aromatic herbs.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp clarified butter
• 1/2 lb ground turkey, preferably pasture-raised
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 2 pasture-raised eggs, lightly beaten
• Salt and freshly ground black pepper, to season
• 1 tbsp extra virgin olive oil

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced sweet potato to the skillet, spreading in an even layer. Cook undisturbed for 5 minutes to allow for a golden crust to form.
3. Stir the sweet potatoes, then add the ground turkey, breaking it apart with a wooden spoon. Cook until the turkey is no longer pink, about 4 minutes.
4. Incorporate the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, approximately 3 minutes.
5. Sprinkle in the fresh thyme leaves and smoked paprika, stirring to evenly distribute the spices throughout the hash.
6. Create two wells in the hash and pour the lightly beaten eggs into each. Cover the skillet and cook until the eggs are set to your liking, about 3 minutes for runny yolks.
7. Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper just before serving.

Zesty and vibrant, this hash boasts a delightful contrast between the crispy sweet potatoes and the tender turkey, with the eggs adding a creamy richness. Serve it straight from the skillet for a rustic presentation, or top with avocado slices for an extra layer of flavor and texture.

Turkey and Gravy Over Biscuits

Nothing embodies the comfort of home-cooked meals quite like the classic combination of turkey and gravy over biscuits, a dish that marries the richness of perfectly roasted turkey with the velvety smoothness of homemade gravy, all atop flaky, buttery biscuits.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup whole milk
• 2 cups roasted turkey, shredded
• 2 cups turkey stock
• 2 tbsp clarified butter
• 2 tbsp all-purpose flour
• 1/2 tsp freshly ground black pepper
• 1/4 tsp dried thyme

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, baking powder, and sea salt.
3. Add the chilled, cubed butter to the flour mixture, using a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually pour in the whole milk, stirring until just combined to avoid overworking the dough.
5. Turn the dough onto a floured surface, gently kneading it 3-4 times before rolling out to a 1-inch thickness.
6. Using a 2-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they are touching for softer sides.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and have risen beautifully.
8. While the biscuits bake, melt the clarified butter in a saucepan over medium heat, then whisk in the flour to create a roux, cooking for 2 minutes until golden.
9. Slowly add the turkey stock to the roux, whisking continuously to prevent lumps, then bring to a simmer.
10. Stir in the shredded turkey, black pepper, and thyme, reducing the heat to low and simmering for 5 minutes to thicken the gravy.
11. Split the warm biscuits in half, ladling the turkey and gravy over the top to serve.

Lusciously tender biscuits provide the perfect base for the rich, savory turkey and gravy, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves or a drizzle of truffle oil before serving.

Cranberry Sauce Yogurt Parfait

Whisking together the tartness of cranberry sauce with the creamy luxury of yogurt, this parfait is a symphony of textures and flavors that dances elegantly on the palate.

Ingredients

• 1 cup whole-milk Greek yogurt
• 1/2 cup homemade cranberry sauce, chilled
• 1/4 cup granola, preferably with almonds and honey
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla bean paste
• Fresh mint leaves, for garnish

Instructions

1. In a medium mixing bowl, combine the whole-milk Greek yogurt with vanilla bean paste and pure maple syrup, whisking until the mixture is smooth and homogenous.
2. Layer the bottom of a parfait glass with 1/4 cup of the yogurt mixture, using the back of a spoon to create an even layer.
3. Gently spoon 2 tablespoons of chilled homemade cranberry sauce over the yogurt layer, ensuring it covers the yogurt completely for a vibrant contrast.
4. Sprinkle 1 tablespoon of granola over the cranberry sauce, adding a delightful crunch to the parfait.
5. Repeat the layers once more, finishing with a final sprinkle of granola on top.
6. Garnish with fresh mint leaves for a touch of color and freshness before serving.

Generously layered, this parfait offers a playful interplay between the creamy yogurt and the tangy cranberry sauce, punctuated by the crunch of granola. Serve it in a clear glass to showcase the beautiful layers, or as a sophisticated breakfast option that feels indulgent yet wholesome.

Thanksgiving Leftover Egg Rolls

Zesty flavors and a crispy exterior make these Thanksgiving Leftover Egg Rolls a delightful twist on holiday classics. Perfect for repurposing your festive leftovers, this recipe transforms traditional flavors into an innovative appetizer or snack.

Ingredients

• 2 cups shredded roasted turkey, preferably free-range
• 1 cup homemade cranberry sauce, slightly chunky
• 1 cup mashed potatoes, made with Yukon Gold potatoes and cultured butter
• 1/2 cup stuffing, prepared with artisanal sourdough and fresh herbs
• 1/4 cup clarified butter, for brushing
• 12 egg roll wrappers, preferably thin and pliable
• 1 pasture-raised egg, lightly beaten for sealing
• 1 quart peanut oil, for frying at 350°F

Instructions

1. Lay an egg roll wrapper on a clean surface diagonally, resembling a diamond shape.
2. Evenly distribute 2 tablespoons of mashed potatoes in the center, leaving a 1-inch border.
3. Layer 2 tablespoons of shredded turkey, 1 tablespoon of cranberry sauce, and 1 tablespoon of stuffing over the mashed potatoes.
4. Brush the edges of the wrapper with the beaten egg to ensure a secure seal.
5. Fold the bottom corner over the filling, then fold in the sides, rolling tightly towards the top corner to form a neat package.
6. Heat peanut oil in a deep fryer or heavy-bottomed pot to precisely 350°F, using a candy thermometer for accuracy.
7. Fry the egg rolls in batches of 3, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
8. Transfer to a wire rack set over a baking sheet, brushing each with clarified butter for added sheen and flavor.
9. Let rest for 2 minutes before serving to allow the filling to set slightly.

Velvety mashed potatoes and tender turkey meld beautifully with the tart cranberry sauce and herbaceous stuffing, all encased in a shatteringly crisp shell. Serve these egg rolls with a side of spiced apple chutney for a sweet and savory contrast that elevates the dish to new heights.

Conclusion

Whether you’re looking to reinvent your Thanksgiving leftovers or simply savor them in new ways, our roundup of 19 delicious recipes offers endless inspiration. From hearty casseroles to creative sandwiches, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this article, don’t forget to share the love on Pinterest. Happy cooking!